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Low Fat Fettuccine Timbale Recipe
Ingredients
1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
1 1/2 cups 1% milk, heated
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper, to taste
3 large eggs, lightly beaten
1 1/2 cups grated part-skim mozzarella cheese
15 ounces nonfat ricotta cheese
2 ounces prosciutto or lean ham, cut in 1/4-inch dice
4 tablespoons freshly grated parmesan cheese
1 pound dried fettuccine
Method
Preheat oven to 375°F.
Lightly oil a 9-inch springform pan or coat it with nonstick spray.
Coat pan with 1/4 cup breadcrumbs, tapping out the excess.
Put a pot of water on to boil for cooking pasta.
In a large heavy saucepan, heat oil over medium heat.
Add flour and cook, whisking constantly, for 1 to 2 minutes.
Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes.
Add nutmeg and season with salt and pepper.
Transfer to a large bowl; let cool for 5 minutes.
Add eggs, mozzarella, ricotta, prosciutto (or ham) and 2 tablespoons Parmesan.
Mix well.
Meanwhile, cook fettuccine in boiling salted water until al dents, 8 to 10 minutes.
Drain and rinse well.
Add to cheese mixture and mix well.
The pasta mixture will keep, covered, in the refrigerator for up to 2 days.
Spoon pasta mixture into prepared pan.
In a small bowl, mix remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan.
Sprinkle evenly over timbale.
Bake timbale for 40 to 55 minutes, or until bubbly.
Let stand for 10 minutes.
Run a knife around the inside edge of the pan, remove ring and place timbale on a platter.
Cut into wedges and serve.
:MAKES 8 SERVINGS.
Calories per serving; 30 grams protein; 12 grams fat 4 grams saturated fat; 42 grams carbohydrate; 605 mg sodium; 150 mg cholesterol; 0 grams fiber
Italian Name: Timballo di Fettuccine
